Lamb Kemma Curry

• 1 tablespoon ghee or clarified butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons fresh coriander or parsley, chopped
• 1 pound ground lamb
• 1 teaspoon turmeric
• 1/2 teaspoon chili powder
• 1/2 pound tomatoes, peeled, seeded and chopped
• Coarse salt
• 1 tablespoons garam masala
• 8 ounces peas, shelled

1. Heat the ghee or butter and fry the onion with the garlic until golden.
2. Add the coriander, meat, turmeric and chili powder.
3. Bring to simmer, add tomatoes, salt and cook over very low heat for 30 minutes.
4. Add the garam masala and the peas.
5. Cook for another 15 to 20 minutes.

ghee, onion, garlic, fresh coriander, ground lamb, turmeric, chili powder, tomatoes, salt, garam masala, peas

Taken from cooking.nytimes.com/recipes/6733 (may not work)